Freezer Breakfast Sandwiches

These are very good and simple to make. I get the best results when using an 8 ounce ramekin. 6 ounce ramekins are OK, but the egg ends up too thick to cook all the way through easily. When the egg is thicker, I cook on 50% power for 2.5 minutes, flip and cook 50% power for 1 minute, then 1 minute full power. That allows it to cook through more without losing all the cheese